5 Tuna & potato salad
Boil small new potatoes until tender. Meanwhile, combine a thinly sliced fennel bulb and leaves in a bowl with salad leaves. Add defrosted frozen peas and a generous squeeze of lemon juice. Flake in a can of drained tuna in olive oil and add the cooked potatoes. Stir through a dollop of ricotta. Drizzle salad with olive oil and garnish with black pepper.